CARROT RICE
Healthy carrot rice recipe, a flavorful side dish or light main meal made with only a few ingredients and ready to serve in less than 30 minutes.
Provided by Adina
Categories Side Dishes
Time 25m
Number Of Ingredients 8
Steps:
- Finely chop the onion. Grate the garlic cloves. Keep them separated.
- Heat the oil in a heavy-bottomed pan. Cook the onions for about 2 minutes until slightly translucent.
- Add the garlic and curry powder and stir continuously for 1 minute.
- Add the rice and the grated carrots and stir for 1 minute until everything is well mixed.
- Pour in the vegetable broth, stir, cover the pot. Bring to a boil, lower the heat and simmer for about 10-12 minutes until the rice is cooked and the liquid is absorbed. Check the rice.
- Leave, covered, for 5 minutes.
- Carefully, mix in the butter until melted. Fluff with a fork and serve.
Nutrition Facts : ServingSize 1 /4 of the dish, Calories 195 kcal, Carbohydrate 30 g, Protein 3 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 8 mg, Sodium 484 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 4 g
ANNE ROSENZWEIG'S OLD-FASHIONED MEAT-AND-RICE LOAF WITH SPICED CARROTS
Provided by Molly O'Neill
Categories dinner, main course
Time 3h45m
Yield Six to eight servings
Number Of Ingredients 15
Steps:
- Blanch the carrots for 3 minutes to soften; drain but do not cool. Combine the chili oil, vinegar and curry powder. Toss the warm carrots in this mixture and marinate for 2 hours. Drain and set aside.
- To make the meatloaf, preheat the oven to 350 degrees. Place the onion, garlic and fresh ginger in a food processor and puree. Warm the butter over medium-high heat and saute the onion mixture until soft, about 5 minutes, stirring to avoid sticking. Remove from the heat and cool.
- In a large mixing bowl, combine the sauteed vegetables with the veal, sirloin, rice, egg, pistachio nuts and salt and pepper by hand, taking care to mush the meat as little as possible.
- Place half this mixture in a nonstick loaf pan. Top with an even layer of marinated carrots and then the rest of the meat. Press to make a solid loaf and bake for 1 hour. Allow to rest at room temperature for 20 minutes before slicing and serving with steamed rice or couscous.
Nutrition Facts : @context http, Calories 346, UnsaturatedFat 12 grams, Carbohydrate 13 grams, Fat 21 grams, Fiber 2 grams, Protein 25 grams, SaturatedFat 7 grams, Sodium 437 milligrams, Sugar 2 grams, TransFat 0 grams
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